Cheese flavor material

Abstract

The present invention addresses the problem of providing: a flavor material that imparts, enhances, or improves a natural and authentic cheese flavor; and a food or beverage product that uses said flavor material. (1) A cheese flavor material having 4 mass% or less of free arginine in terms of total free amino acids and having a mass ratio of free caproic acid / free glutamic acid of 0.002 to 0.4. (2) The cheese flavor material described in (1), said cheese flavor material being a fermented product of lactic acid bacteria. (3) The cheese flavor material described in (1), said cheese flavor material containing 5 to 40 mass% of total free amino acids in terms of solid content. (4) The cheese flavor material described in (2), said cheese flavor material containing 5 to 40 mass% of total free amino acids in terms of solid content. (5) The cheese flavor material described in (1), said cheese flavor material containing 0.005 to 0.5 mass% of free caproic acid in terms of solid content. (6) The cheese flavor material described in (2), said cheese flavor material containing 0.005 to 0.5 mass% of free caproic acid in terms of solid content. (7) A food or beverage product containing the cheese flavor material described in (1) or (2).

Description

Cheese flavoring

[0001] The present invention relates to cheese flavorings.

[0002] With the long-term increase in the world population, it is becoming increasingly important for the food industry to provide delicious food with limited food resources.

[0003] Traditionally, cheese-flavored foods and beverages have been imparted with a rich cheese flavor by blending cheese. However, cheese requires a long production period, and the production volume of cheese is affected by the production volume of raw milk, which is the raw material. Therefore, cheese is unstable in terms of supply and price, making stable use difficult. However, reducing the amount of cheese blended in foods and beverages weakens the cheese flavor. Furthermore, while flavorings are commonly used to impart or enhance cheese flavor, flavorings result in artificial flavors, making it difficult to impart a natural, authentic cheese flavor. Furthermore, a method has been proposed in which EMC (Enzyme Modified Cheese), which is made by enzymatically treating cheese to improve its flavor potency, is used instead of flavorings. However, although the use of EMC is effective as a means of improving the flavor potency of foods and beverages, when incorporated in high amounts, it results in a flavor that is different from cheese or an artificial flavor, making it difficult to impart a natural, authentic cheese flavor.

[0004] Patent Document 1 provides a cheese flavor composition and a method for preparing a cheese flavor composition, comprising the steps of: (a) contacting a protein-containing dairy product with a lactic acid culture at a temperature of about 25 to about 45°C for about 8 to 72 hours to form a reaction mixture to provide peptides and free amino acids; and (b) contacting the peptides and free amino acids in the reaction mixture with an amino acid oxidase to deaminate the peptides and free amino acids to provide α-keto acids, which are further metabolized in the reaction mixture to provide flavor compounds.

[0005] In Patent Document 2, when producing enzyme-treated cheese, an enzyme produced by Lactobacillus helveticus is allowed to act on cheese or cheese curd, thereby obtaining enzyme-treated cheese with enhanced ripened flavor and umami compared to conventional cheeses.

[0006] Patent Document 3 discloses a method for producing a cheese flavored composition, which comprises adjusting the pH of whole milk to a range of 5.1 to 6.5, concentrating the whole milk by ultrafiltration to at least 1 / 4 of its original volume, adding at least one protease selected from the group consisting of proteases derived from microorganisms belonging to the genera Penicillium, Aspergillus, and Lactobacillus, and forestomach esterase to the concentrated whole milk, maintaining the mixture at 40 to 47°C for at least 5 days to carry out an enzymatic treatment, and then heating to inactivate the enzyme and sterilize the mixture.

[0007] Patent Document 4 discloses a cheese flavor and / or milk flavor enhancer characterized by blending yeast extract with a powdered seasoning having a meat-like flavor, which is prepared by heating a mixture of edible vegetable oil and yeast extract powder in a powdered state.

[0008] Japanese Patent No. 4732306, Japanese Patent Application Laid-Open No. 2009-296972, Japanese Patent No. 2801376, Japanese Patent No. 4909326

[0009] Although Patent Documents 1 to 4 all claim to have the effect of enhancing cheese flavor, the flavor is thought to tend to be artificial, and is expected to be insufficient for obtaining foods with a natural, authentic cheese flavor. Therefore, the problem to be solved by the present invention is to provide a cheese flavoring material that imparts, enhances, or improves a natural, authentic cheese flavor.

[0010] As a result of extensive research into the above-mentioned problems, the inventors have discovered that when a cheese flavoring material contains a specific amount of arginine acid among the total free amino acids and the mass ratio of free caproic acid to free glutamic acid is within a specific range, a natural and authentic cheese flavor can be imparted, enhanced, or improved, and have completed the present invention.

[0011] That is, the present invention encompasses the following inventions. (1) A cheese flavoring material having a free arginine content of 4% by mass or less in total free amino acids and a free caproic acid / free glutamic acid mass ratio of 0.002 to 0.4. (2) The cheese flavoring material according to (1), which is a fermentation product of lactic acid bacteria. (3) The cheese flavoring material according to (1), which contains 5% to 40% by mass of total free amino acids per solid content. (4) The cheese flavoring material according to (2), which contains 5% to 40% by mass of total free amino acids per solid content. (5) The cheese flavoring material according to (1), which contains 0.005% to 0.5% by mass of free caproic acid per solid content. (6) The cheese flavoring material according to (2), which contains 0.005% to 0.5% by mass of free caproic acid per solid content. (7) A food or beverage containing the cheese flavoring material according to (1) or (2).

[0012] According to the present invention, it is possible to provide a flavoring material that imparts or enhances a natural and authentic cheese flavor, and a food or drink containing the same.

[0013] The present invention will be specifically described below. The cheese flavoring material of the present invention has a free arginine content of 4% by mass or less, preferably 3.5% by mass or less, more preferably 3% by mass or less, 2.5% by mass or less, 2.0% by mass or less, and most preferably 1.5% by mass or less in the total free amino acids. In the present invention, the mass % of a specific free amino acid in the total free amino acids refers to the proportion of the specific free amino acid when the total free amino acids are taken as 100% by mass. In the present invention, the total free amino acids refer to the total amount of free aspartic acid, free threonine (free threonine), free serine, free glutamic acid, free glycine, free alanine, free valine, free methionine, free cysteine, free isoleucine, free leucine, free tyrosine, free phenylalanine, free lysine (free lysine), free histidine, free arginine, and free proline. If the free arginine content in the total free amino acids is greater than 4% by mass, the cheese will not only have a harsh taste or bitterness that is not characteristic of real cheese, but also lose its flavor cohesion, weakening the strength of the cheese flavor and resulting in an artificial flavor.If the free arginine content in the total free amino acids is 4% by mass or less, a natural and authentic cheese flavor can be imparted or enhanced.

[0014] The cheese flavoring material of the present invention has a mass ratio of free caproic acid to free glutamic acid of 0.002 to 0.4, preferably 0.005 to 0.35, and more preferably 0.010 to 0.30. Caproic acid (chemical formula: C6H12O2, CAS number: 142-62-1) is also known as n-caproic acid, hexanoic acid, n-hexanoic acid, hexylic acid, hexonic acid, normal hexanoic acid, etc. When the mass ratio of free caproic acid to free glutamic acid is less than 0.002, the cheese-like aroma and taste are weak, while the umami flavor is emphasized, resulting in an artificial flavor similar to a seasoning, which is different from the cheese flavor. When the mass ratio of free caproic acid to free glutamic acid is greater than 0.4, the cheese-like umami flavor is weak, while the characteristic bitterness, astringency, off-flavor, etc. are emphasized, resulting in a flavor different from the cheese flavor or an artificial cheese flavor. When the mass ratio of free caproic acid / free glutamic acid is 0.002 or more and 0.4 or less, a natural and authentic cheese flavor can be imparted or enhanced.

[0015] The cheese flavoring material of the present invention preferably contains 5% to 40% by mass of total free amino acids per solid content, more preferably 8% to 35% by mass, and even more preferably 10% to 30% by mass. The solid content in the present invention refers to the total amount of components other than water, specifically the sum of protein, lipid, carbohydrate, and ash. If the total free amino acids are less than 5% by mass per solid content, the flavoring material may have low potency and may not be able to impart or enhance a sufficient cheese flavor when used in foods and beverages. On the other hand, if the total free amino acids are more than 40% by mass per solid content, the flavoring material may have sufficient potency but tend to have an artificial flavor similar to a seasoning. If the total free amino acids are 5% to 40% by mass per solid content, the flavoring material can impart or enhance a natural and authentic cheese flavor with sufficient potency.

[0016] The cheese flavoring material of the present invention preferably contains free caproic acid in an amount of 0.005% by mass to 0.5% by mass, more preferably 0.01% by mass to 0.45% by mass, and even more preferably 0.02% by mass to 0.4% by mass, based on the solid content. If the free caproic acid content is less than 0.005% by mass based on the solid content, the flavoring material's potency may be low, and it may not be possible to impart or enhance a sufficient cheese flavor when used in foods and beverages. On the other hand, if the free caproic acid content is greater than 0.5% by mass based on the solid content, the flavoring material may have sufficient potency but tend to have an artificial flavor with an emphasis on the characteristic bitterness, astringency, and off-flavor. When the free caproic acid content is 0.005% by mass to 0.5% by mass based on the solid content, it is possible to impart or enhance a natural and authentic cheese flavor with sufficient potency.

[0017] The cheese flavoring material of the present invention preferably has a mass ratio of (free glutamic acid) / (free leucine + free arginine) of 0.4 to 10.0, more preferably 0.6 to 9.0, and even more preferably 0.8 to 8.0. When the mass ratio of (free glutamic acid) / (free leucine + free arginine) is less than 0.4, the cheese flavor is imparted with an unpleasant taste and bitterness that tend not to be characteristic of authentic cheese, resulting in a disjointed flavor. Furthermore, the cheese-like umami and cheese flavor are weakened, resulting in an artificial flavor. On the other hand, when the mass ratio of (free glutamic acid) / (free leucine + free arginine) is greater than 10.0, the umami is emphasized, resulting in an artificial flavor similar to a seasoning, which is different from the cheese flavor. When the mass ratio of (free glutamic acid) / (free leucine + free arginine) is 0.4 to 10.0, a natural and authentic cheese flavor can be imparted or enhanced.

[0018] The cheese flavoring material of the present invention preferably has a mass ratio of (free proline) / (free leucine + free arginine) of 0.1 to 5.0, more preferably 0.2 to 4.0, and even more preferably 0.3 to 3.0. When the mass ratio of (free proline) / (free leucine + free arginine) is less than 0.1, the cheese-like aroma is weak, and off-flavors and bitterness not found in cheese are imparted, resulting in an unbalanced flavor and a flavor that is different from the cheese flavor. On the other hand, when the mass ratio of (free proline) / (free leucine + free arginine) is greater than 5.0, off-flavors and bitterness that tend not to be found in real cheese flavor are imparted, resulting in a disintegrated flavor and a weakened cheese flavor, resulting in an artificial flavor. When the mass ratio of (free proline) / (free leucine + free arginine) is 0.1 or greater, a good cheese flavor can be imparted or enhanced.

[0019] The cheese flavoring material of the present invention is not particularly limited as long as it is a mixture of free amino acids and free caproic acid, an enzymatic decomposition product, or a fermentation product, but is preferably a fermentation product of lactic acid bacteria. The lactic acid bacteria used are not particularly limited, and examples thereof include Lactobacillus bacteria such as Lactobacillus brevis (Lb. brevis), Lactobacillus acidophilus (Lb. acidophilus), Lactobacillus casei (Lb. casei), Lactobacillus reuteri (Lb. reuteri), Lactobacillus delbrueckii subsp. bulgaricus (Lb. delbrueckii ssp. bulgaricus), Lactobacillus buchneri (Lb. buchneri), Pediococcus acidolactici (Ped. acidilactici), and Lactobacillus helveticus (Lb. helveticus); Streptococcus thermophilus (Streptococcus Streptococcus bacteria such as Lactococcus thermophilus, Lactococcus lactis, Lactococcus lactis subsp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis subsp. lactis biovar. Examples of bacteria that can be used include bacteria of the genus Lactococcus such as Lactococcus lactis ssp. lactis biovar. diacetylactis, bacteria of the genus Leuconostoc such as Leuconostoc sp., and bacteria of the genus Lactobacillus such as Lactobacillus plantarum.In the present invention, examples of lactic acid bacteria include Streptococcus thermophilus, Lactobacillus casei (Lb. casei), Lactobacillus brevis (Lb. brevis), Lactobacillus helveticus (Lb. helveticus), Lactococcus lactis subsp. lactis (Lactococcus lactis ssp. lactis), and Lactococcus lactis subsp. lactis biovar. It is preferable to use Lactococcus lactis ssp. lactis biovar. diacetylactis, Leuconostoc sp., or Lactobacillus plantarum.

[0020] Typical, non-limiting examples of the production of lactic acid bacteria fermentation products are listed below, but those skilled in the art can appropriately design fermentation methods and production conditions. Lactic acid bacteria fermentation products are produced by adding lactic acid bacteria to a mixture containing dairy products and / or other raw materials and fermenting the mixture. Other raw materials may include, for example, carbon sources, nitrogen sources, minerals, vitamins, etc., as nutrient sources for the lactic acid bacteria. pH adjusters may also be added to adjust the pH of the fermentation liquid. Melting salts may also be added to melt milk proteins or cheese. Starch, thickening polysaccharides, emulsifiers, egg products, etc. may also be added to improve the stability of cheese flavoring materials. Enzymes, edible lipid sources, yeast extracts, seasonings, protein hydrolysates, fragrances, etc. may also be added to improve the flavor potency or flavor quality of cheese flavoring materials. The fermentation method is not particularly limited, but the fermentation temperature is preferably 8°C to 50°C, more preferably 15°C to 47°C, the fermentation period is 1 to 40 days, more preferably 1 to 30 days, and more preferably 1 to 20 days, and fermentation is preferably performed under stirring conditions. During fermentation, a pH adjuster may be added appropriately to adjust the pH to 4.5 to 6.5. The fermented product of lactic acid bacteria may be concentrated as needed to improve the flavor potency. Furthermore, heat sterilization may be performed as needed. The fermented product of lactic acid bacteria is one in which the free arginine content in the total free amino acids is 4% by mass or less, and the mass ratio of free caproic acid / free glutamic acid is 0.002 or more and 0.4 or less, as a result of fermentation by lactic acid bacteria. The lactic acid bacteria fermentation product preferably contains 5% to 30% by mass of total free amino acids per solid content, more preferably 0.005% to 0.5% by mass of free caproic acid per solid content, more preferably (free glutamic acid) / (free leucine + free arginine) by mass ratio of 0.4 or more, and more preferably (free proline) / (free leucine + free arginine) by mass ratio of 0.1 or more. Furthermore, dairy products and other raw materials may be appropriately added to the lactic acid bacteria fermentation product as needed.

[0021] The dairy product is not particularly limited as long as it is a product derived from milk, and specific examples thereof include milk, skim milk, concentrated skim milk, buttermilk, fresh cream, butter, cheese, yogurt, butter oil, whole milk powder, skim milk powder, whey powder, buttermilk powder, cheese powder, total milk protein (TMP), milk protein concentrate (MPC), milk protein isolate (MPI), micellar casein isolate (MCI), micellar casein concentrate (MCC), and rennet casein. Examples of casein include casein, caseinates (sodium caseinate, potassium caseinate, calcium caseinate, magnesium caseinate, etc.), acid casein, alkaline casein, whey protein concentrate (WPC; Whey Protein Concentrate), whey protein isolate (WPI; Whey Protein Isolate), and casein or whey protein obtained by precise cultivation of genetically modified yeast.

[0022] A carbon source may be added as a nutrient source for lactic acid bacteria. The carbon source is not particularly limited, but preferably includes saccharides such as monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and polysaccharides. Preferred monosaccharides include pentoses such as arabinose and xylose; hexoses such as glucose, fructose, galactose, mannose, and sorbose; rare sugars such as psicose; and honey. Preferred disaccharides include sucrose (e.g., white sugar, refined white sugar, powdered sugar, granulated sugar, cane sugar, brown sugar, and soft brown sugar), lactose, isomerized lactose, maltose, isomaltose, and trehalose. Preferred oligosaccharides include isomaltooligosaccharides, fructooligosaccharides, soybean oligosaccharides, raffinose, galactooligosaccharides, and chitin oligosaccharides. Preferred sugar alcohols include xylitol, erythritol, sorbitol, mannitol, reduced maltose syrup (maltitol), reduced starch syrup, reduced palatinose, reduced lactose (lactitol), etc. Preferred polysaccharides include water-soluble starches such as corn starch, potato starch, sweet potato starch, wheat starch, rice starch, tapioca starch, mung bean starch, sago starch, and pea starch; modified starches such as esterified starch, etherified starch, crosslinked starch, and oxidized starch; and starch hydrolysates such as dextrin, cyclodextrin, and indigestible dextrin. Of the carbon sources, monosaccharides and disaccharides are preferably used from the viewpoint of fermentability of lactic acid bacteria, but if the dairy product used contains a sufficient amount of carbon source, it is not necessary to add a separate carbon source.

[0023] A nitrogen source may be added as a nutrient source to promote the growth of lactic acid bacteria. The nitrogen source is not particularly limited, but preferably includes peptones, extracts, protein hydrolysates, vegetable proteins, vegetable milk, processed vegetable milk products, proteins produced by microbial fermentation, etc., as long as it is a food-usable raw material containing nitrogen. Peptones are preferably soybean peptone, whey peptone, casein peptone, gelatin peptone, meat peptone, etc. Extracts are preferably yeast extract, malt extract, beef extract, etc. Protein hydrolysates are preferably prepared by hydrolyzing vegetable proteins such as soybeans, corn, and wheat, or milk proteins such as casein and whey protein with acid or enzymes. Vegetable proteins are preferably soybean protein, pea protein, almond protein, mung bean protein, rice protein, potato protein, etc. Preferred plant-based milks include soy milk, almond milk, oat milk, coconut milk, etc. Preferred plant-based milk products include soy milk powder, modified soy milk powder, almond paste, coconut milk powder, pea powder, etc. Preferred proteins produced by microbial fermentation include microbial casein and whey protein, and proteins derived from hydrogen-oxidizing bacteria that grow using hydrogen and carbon dioxide as nutrients and produce high amounts of protein. Among nitrogen sources, peptones and extracts are preferably used in order to impart, enhance, or improve a natural and authentic cheese flavor and in terms of the fermentability of lactic acid bacteria. However, if the dairy product used contains a sufficient amount of nitrogen source, it is not necessary to add a separate nitrogen source.

[0024] Minerals may be added as a nutrient source to promote the growth of lactic acid bacteria. Minerals are not particularly limited, but preferably biotin, pantothenic acid, thiamine, inositol, pyridoxine, etc. can be used. However, if the dairy product used contains sufficient minerals, it is not necessary to add additional minerals.

[0025] Vitamins may be added as a nutrient source to promote the growth of lactic acid bacteria. The vitamins are not particularly limited, but preferably potassium, calcium, magnesium, zinc, copper, iron, manganese, etc. can be used. However, if the dairy product used contains sufficient vitamins, it is not necessary to add additional vitamins.

[0026] A pH adjuster may be added to adjust the pH of the fermentation broth. The pH adjuster is not particularly limited, but specific examples include sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, monosodium dihydrogen phosphate, disodium hydrogen phosphate, monopotassium dihydrogen phosphate, dipotassium hydrogen phosphate, ammonium dihydrogen phosphate, sodium citrate, trisodium citrate, potassium citrate, sodium acetate, potassium acetate, hydrochloric acid, citric acid, acetic acid, and lactic acid.

[0027] A melting salt may be added for the purpose of melting the milk protein or cheese. The melting salt is not particularly limited, but preferably sodium polyphosphate, sodium hexametaphosphate, sodium monophosphate, sodium pyrophosphate, etc. However, if it is not necessary to sufficiently melt the milk protein or cheese, or if it can be melted under the temperature conditions or stirring conditions, it is not necessary to add a melting salt.

[0028] Starch may be added for the purpose of improving the stability of the cheese flavoring material. The starch is not particularly limited, but preferably, rice-derived starch, pea-derived starch, tapioca-derived starch, potato-derived starch, waxy corn-derived starch, etc. can be used. Not only unprocessed starch but also processed starch such as hydroxypropyl starch, hydroxypropylphosphate-crosslinked starch, phosphate-crosslinked starch, acetylated phosphate-crosslinked starch, oxidized starch, pregelatinized starch, heat-moisture-treated starch, acid-treated starch, etc. can be used. However, if it is not necessary to improve the stability of the cheese flavoring material, starch need not be added.

[0029] A thickening polysaccharide may be added to improve the stability of the cheese flavoring material. The thickening polysaccharide is not particularly limited, but preferably, guar gum, xanthan gum, locust bean gum, tamarind seed gum, carrageenan, tara gum, psyllium seed gum, water-soluble soybean polysaccharides, water-soluble pea polysaccharides, etc. can be used. However, if it is not necessary to improve the stability of the cheese flavoring material, it is not necessary to add a thickening polysaccharide.

[0030] An emulsifier may be added to improve the stability of the cheese flavoring material. The emulsifier is not particularly limited, but preferably, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, etc. can be used. However, if it is not necessary to improve the stability of the cheese flavoring material, an emulsifier may not be added.

[0031] An egg product may be added to improve the stability of the cheese flavoring material. Preferred egg products include egg yolk, whole egg, egg yolk powder, whole egg powder, egg yolk oil, etc. However, if it is not necessary to improve the stability of the cheese flavoring material, the egg product need not be added.

[0032] Enzymes may be added to improve the flavor potency or flavor quality of the cheese flavoring material. The enzyme is not particularly limited, but is preferably selected from the group consisting of Aspergillus oryzae, Aspergillus niger, Geobacillus stearothermophilus, and Bacillus sp. , Bacillus amyloliquefaciens, Bacillus subtilis, Bacillus licheniformis, Bacillus amyloliquefaciens, proteases such as proteinases and peptidases which are proteolytic enzymes derived from pineapple, papain, etc., Candida antarctica, Candida rugosa, Rhizomucor miehei, Penicillium camemberti, Mucor javanicus, Candida cylindracea, Pseudomonas cepacia, Rhizopus Lipase, which is a lipid-decomposing enzyme derived from Bacillus oryzae, Bacillus subtilis, pineapple, papain, etc., and egg white lysozyme, glucanase, chitinase, etc., which are cell wall-decomposing enzymes, can be used. However, if the potency or flavor quality of the cheese flavoring material is sufficient, it is not necessary to add an enzyme.

[0033] An edible lipid source may be added to improve the flavor potency or flavor quality of the cheese flavoring material. The edible lipid source is not particularly limited, but is preferably edible by humans. Examples include vegetable oils such as soybean oil, rapeseed oil, rice bran oil, corn oil, palm oil, safflower oil, coconut oil, sesame oil, cottonseed oil, sunflower oil, olive oil, and evening primrose oil; animal oils such as beef tallow, lard, and chicken oil; oils extracted from the culture of algae, Euglena, and microorganisms; and free fatty acids such as stearic acid, palmitic acid, myristic acid, lauric acid, capric acid, oleic acid, palmitoleic acid, docosahexaenoic acid, eicosapentaenoic acid, arachidonic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, and ricinoleic acid. If the potency or flavor quality of the cheese flavoring material is sufficient, the addition of an edible lipid source is not necessary.

[0034] A seasoning may be added to improve the flavor potency or flavor quality of the cheese flavoring material. The seasoning is not particularly limited, but preferably includes amino acids such as L-sodium aspartate, L-serine, L-sodium glutamate, glycine, L-histidine, L-arginine, L-threonine, DL-alanine, L-proline, L-tyrosine, L-valine, DL-methionine, L-lysine hydrochloride, L-isoleucine, and L-phenylalanine, nucleic acids such as 5'-disodium inosinate and 5'-disodium uridylate, organic acids such as calcium citrate, trisodium citrate, and potassium gluconate, and inorganic salts such as potassium chloride, tripotassium phosphate, and dipotassium hydrogen phosphate. However, if the potency or flavor quality of the cheese flavoring material is sufficient, the addition of a seasoning is not necessary.

[0035] A protein hydrolysate may be added to improve the flavor potency or flavor quality of the cheese flavoring material. The protein hydrolysate is not particularly limited as long as it is a hydrolyzed animal or vegetable protein, but preferably, wheat protein hydrolysate, soy protein hydrolysate, corn protein hydrolysate, etc. can be used. However, if the potency or flavor quality of the cheese flavoring material is sufficient, the addition of a protein hydrolysate is not necessary.

[0036] A flavoring may be added to the cheese flavoring material to improve its flavor potency or flavor quality. The flavoring is not particularly limited, but preferably includes natural flavorings, synthetic flavorings, blended flavorings, etc. However, if the cheese flavoring material has sufficient potency or flavor quality, it may not need to add a flavoring.

[0037] The cheese flavoring material of the present invention preferably has a moisture content of 5% by mass or more, more preferably 10% by mass or more, even more preferably 15% by mass or more, more preferably 20% by mass or more, more preferably 25% by mass or more, more preferably 30% by mass or more, and more preferably 35% by mass or more.

[0038] The cheese flavoring agent of the present invention imparts, enhances, or improves cheese flavor to foods and beverages. The cheese flavor to be imparted, enhanced, or improved refers to, for example, the flavor of aged cheeses that have undergone an aging process during their production. Examples of aged cheeses include Gouda cheese, Cheddar cheese, Parmigiano-Reggiano, Grana Padano, Parmesan cheese, Emmental cheese, Steppen cheese, Gruyère cheese, Comte cheese, Havarti cheese, Maribo cheese, Samsoe cheese, Edam cheese, Sprinz cheese, Pecorino Romano cheese, and Raclette cheese, but are not particularly limited as long as they have undergone an aging process.

[0039] The food and drink of the present invention is not particularly limited as long as it contains a cheese flavoring material in which the free arginine content in the total free amino acids is 4% by mass or less and the mass ratio of free caproic acid / free glutamic acid is 0.002 or more and 0.45 or less. Examples of the food and drink include cheese, cheese food, processed cheese products, margarine, white sauce, dressing, pizza, sauces, breads, drinks, pasta, gratin, doria, soup, cream stew, risotto, lasagna, omelet, omelet rice, galette, crepe, salad, chijimi, quiche, taco rice, cheese dak galbi, sandwiches, hamburgers, curry, hamburger steak, gyoza, spring rolls, French fries, fried chicken, ramen, udon, yakisoba, hot pot soup, biscuits, crackers, Danish pastries, whipped cream, cakes, and ice cream. The food or drink contains the cheese flavoring material of the present invention in an amount of preferably 0.0001% by mass to 80% by mass, more preferably 0.001% by mass to 70% by mass, and even more preferably 0.01% by mass to 60% by mass.

[0040] In the present invention, the free amino acid content in a cheese flavoring material is determined by dispersing various cheese flavoring materials in a 5% trichloroacetic acid solution so that the protein content is 0.4% by mass, precipitating and removing peptide components, and quantifying the soluble components using an L-8500 high-speed amino acid analyzer manufactured by Hitachi, Ltd. The free amino acid content in the examples is the percentage content in the dry solids content.

[0041] In the present invention, the mass of free caproic acid in a cheese flavoring material can be measured by a combination of a pretreatment method (LC / MS / MS Method Package Short Chain Fatty Acids (Shimadzu Corporation)) including a derivatization step with 3-nitrophenylhydrazine (3-NPH) and a high-performance liquid chromatograph mass spectrometer (LCMS-8050, Shimadzu Corporation). Specifically, the measurement can be performed under the conditions shown below, and caproic acid (Tokyo Chemical Industry Co., Ltd.) was also analyzed for quantification and a calibration curve was created. The mass of free caproic acid in the examples indicates the content in the dry solids. Column: Inertsil™ ODS-4HP (3 μm2.1 × 150 mm *2 columns connected) Mobile phase: A CO2, B 0.1% (w / v) ammonium acetate in methanol Gradient: B. conc. 2% (0min) -30% (3min) -30% (3-5min) -2% (5.1-8min) Flow rate: 1.0mL / min Column temp: 40℃ BPR: 10Mpa Detector: LCMS-8050 (ESI, SIM mode, MRM mode) Makeup: 0.1 (w / v) ammonium acetate in methanol Makeup flow rate: 0.05ml / min Injection vol. :1μL

[0042] Hereinafter, the embodiments of the present invention will be described in more detail with reference to examples, etc. In the following, "%" and "parts" mean "% by mass" and "parts by mass" unless otherwise specified.

[0043] (Sensory Evaluation) For the sensory evaluations in Examples 1 to 16 and Comparative Examples 1 to 9, various cheese flavoring materials were added to a plain-flavored oil-in-water emulsion (blending paste) in a paste form without a cheese flavor so that the final solid content was 1.5% by mass, and the resulting paste was evaluated for flavor. The flavor evaluation was scored as 1 for a complete lack of effect of imparting a natural, authentic cheese flavor, with higher scores indicating a more effective natural, authentic cheese flavor. The sensory evaluations were conducted by 10 trained panelists, who scored on a 5-point scale from 1 to 5, and the average score was calculated. The score was scored as follows: 1.0 to 1.4: 1; 2.5 to 2.4: 2; 3.5 to 3.4: 3; 4.5 to 4.4: 4; and 5.5 to 5.0: 3 or higher, with a passing criterion being 3 or higher.

[0044] (Blending Paste) The blending paste is a paste-like oil-in-water emulsion with a nearly tasteless and odorless plain flavor, and is suitable for evaluating the natural and authentic cheese flavor-imparting effect of cheese flavoring materials. The manufacturing method of the blending paste is described below. 26.5% by mass of vegetable oil, 6.2% by mass of skim milk powder, 3.5% by mass of total milk protein, 0.5% by mass of whey protein, 0.4% by mass of egg yolk, 0.6% by mass of salt, 3.5% by mass of modified starch, 0.2% by mass of trisodium citrate, and 57.1% by mass of water were mixed and homogenized in a homogenizer at 5 MPa, followed by heat sterilization at 80°C for 2 minutes and cooling to 10°C to obtain a blending paste.

[0045] Example 1 50% by mass of mozzarella cheese, 1% by mass of sodium polyphosphate, and 49% by mass of water were mixed and sterilized by heating at 95°C for 5 minutes. After cooling, 0.01% by mass of Aspergillus oryzae-derived protease, 0.005% by mass of Candida cylindracea-derived lipase, Streptococcus thermophilus, Lactococcus lactis ssp. lactis, Lactobacillus brevis, and Lactobacillus helveticus were added, and the mixture was fermented at 30°C for 10 days with stirring. During fermentation, the pH was adjusted by adding sodium hydroxide solution or hydrochloric acid solution as needed to keep the pH within the range of 4.5 to 6.5. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 1. Sensory evaluation of the blend paste gave it a score of 5, demonstrating the effect of imparting a cheese flavor.

[0046] (Example 2) Fermentation and pH adjustment were carried out under the same conditions as in Example 1, except that the amount of protease derived from Aspergillus oryzae was 0.04% by mass. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 1. A sensory evaluation of the blend paste gave it a score of 4, demonstrating the effect of imparting a cheese flavor.

[0047] (Example 3) Fermentation and pH adjustment were carried out under the same conditions as in Example 1, except that the amount of protease derived from Aspergillus oryzae was 0.08% by mass. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 1. A sensory evaluation of the blend paste gave it a score of 4, demonstrating the effect of imparting a cheese flavor.

[0048] (Example 4) Fermentation and pH adjustment were carried out under the same conditions as in Example 1, except that the amount of protease derived from Aspergillus oryzae was 0.12% by mass. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 1. A sensory evaluation of the blend paste gave it a score of 3, demonstrating the effect of imparting a cheese flavor.

[0049] (Example 5) 50% by weight of mozzarella cheese, 1% by weight of sodium polyphosphate, and 49% by weight of water were mixed, sterilized by heating at 95 ° C for 5 minutes, and then cooled. Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis ssp. lactis, Lactobacillus brevis, and Lactobacillus casei were added, and the mixture was fermented at 30 ° C for 10 days with stirring. During fermentation, the pH was adjusted by adding sodium hydroxide solution or hydrochloric acid solution appropriately so that the pH was in the range of 4.5 to 6.5. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 1. The blend paste was subjected to a sensory evaluation and scored 3 points, demonstrating the effect of imparting cheese flavor.

[0050]

[0051] Example 6 50% by mass of mozzarella cheese, 1% by mass of sodium polyphosphate, and 49% by mass of water were mixed and sterilized by heating at 95°C for 5 minutes. After cooling, 0.01% by mass of Aspergillus oryzae-derived protease, 0.0001% by mass of Candida cylindracea-derived lipase, Streptococcus thermophilus, Lactococcus lactis ssp. lactis, Lactobacillus brevis, and Lactobacillus casei were added, and the mixture was fermented at 30°C for 5 days with stirring. During fermentation, the pH was adjusted by adding sodium hydroxide solution or hydrochloric acid solution as needed to keep the pH within the range of 4.5 to 6.5. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 2. Sensory evaluation of the blend paste gave it a score of 4, demonstrating the effect of imparting a cheese flavor.

[0052] (Example 7) Fermentation and pH adjustment were carried out under the same conditions as in Example 6, except that the amount of protease derived from Aspergillus oryzae was 0.01% by mass. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 2. A sensory evaluation of the blend paste gave it a score of 4, demonstrating the effect of imparting a cheese flavor.

[0053] (Example 8) 50% by mass of mozzarella cheese, 1% by mass of sodium polyphosphate, and 49% by mass of water were mixed, sterilized by heating at 95°C for 5 minutes, cooled, and then added 0.01% by mass of Aspergillus oryzae-derived protease, 0.0005% by mass of Candida cylindracea-derived lipase, Streptococcus thermophilus, Lactococcus lactis subsp. Lactococcus lactis ssp. lactis, Lactobacillus helveticus (Lb. helveticus), Lactobacillus casei (Lb. casei), and Lactobacillus delbrueckii subsp. bulgaricus (Lb. delbrueckii ssp. bulgaricus) were added, and fermentation was carried out at 30 ° C. for 3 days with stirring. During fermentation, the pH was adjusted by adding sodium hydroxide solution or hydrochloric acid solution appropriately so that the pH was in the range of 4.5 to 6.5. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 2. Sensory evaluation of the blend paste resulted in a score of 4, indicating the effect of imparting a cheese flavor.

[0054] (Example 9) Fermentation and pH adjustment were carried out under the same conditions as in Example 8, except that the amount of Candida cylindracea-derived lipase was 0.005% by mass and the fermentation period was 10 days. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 2. A sensory evaluation of the blend paste gave it a score of 4, demonstrating the effect of imparting a cheese flavor.

[0055] (Example 10) 50% by mass of mozzarella cheese, 1% by mass of sodium polyphosphate, and 49% by mass of water were mixed, sterilized by heating at 95°C for 5 minutes, cooled, and then added 0.01% by mass of Aspergillus oryzae-derived protease, 0.02% by mass of Candida cylindracea-derived lipase, Streptococcus thermophilus, Lactococcus lactis subsp. lactis (Lactococcus lactis ssp. lactis), Lactococcus lactis subsp. lactis biovar. Lactococcus lactis ssp. lactis biovar. diacetylactis and Leuconostoc sp. were added, and fermentation was carried out at 30°C for 10 days with stirring. During fermentation, the pH was adjusted by adding sodium hydroxide solution or hydrochloric acid solution as needed to keep the pH in the range of 4.5 to 6.5. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 2. Sensory evaluation of the blend paste resulted in a score of 4, demonstrating the effect of imparting a cheese flavor.

[0056]

[0057] (Example 11) Fermentation and pH adjustment were carried out under the same conditions as in Example 10, except that the amount of Candida cylindracea-derived lipase was 0.04% by mass. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 3. A sensory evaluation of the blend paste gave it a score of 3, demonstrating the effect of imparting a cheese flavor.

[0058] (Example 12) 6.5% by mass of skim milk powder, 15% by mass of fresh cream, 12% by mass of sodium caseinate, 0.5% by mass of sodium citrate, and 66% by mass of water were mixed, sterilized by heating at 95°C for 5 minutes, cooled, and then added 0.01% by mass of Aspergillus oryzae-derived protease, 0.005% by mass of Candida cylindracea-derived lipase, Streptococcus thermophilus, Lactococcus lactis subsp. Lactococcus lactis ssp. lactis, Lactobacillus helveticus (Lb. helveticus), Lactobacillus casei (Lb. casei), and Lactobacillus delbrueckii subsp. bulgaricus (Lb. delbrueckii ssp. bulgaricus) were added, and fermentation was carried out at 30 ° C. for 14 days with stirring. During fermentation, the pH was adjusted by adding sodium hydroxide solution or hydrochloric acid solution appropriately so that the pH was in the range of 4.5 to 6.5. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 3. Sensory evaluation of the blend paste resulted in a score of 4, indicating the effect of imparting a cheese flavor.

[0059] (Example 13) 60% by mass of Gouda cheese, 2% by mass of total milk protein, 1% by mass of sodium polyphosphate, and 37% by mass of water were mixed, sterilized by heating at 95°C for 5 minutes, cooled, and then added 0.01% by mass of Aspergillus oryzae-derived protease, 0.001% by mass of Candida cylindracea-derived lipase, Streptococcus thermophilus, Lactococcus lactis subsp. lactis (Lactococcus lactis ssp. lactis), Lactobacillus helveticus (Lb. helveticus), Lactococcus lactis subsp. lactis biovar. Lactococcus lactis ssp. lactis biovar. diacetylactis and Leuconostoc sp. were added, and fermentation was carried out at 30°C for 14 days with stirring. During fermentation, the pH was adjusted by adding sodium hydroxide solution or hydrochloric acid solution as needed to keep the pH in the range of 4.5 to 6.5. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 3. Sensory evaluation of the blend paste resulted in a score of 4, demonstrating the effect of imparting a cheese flavor.

[0060] (Example 14) 50% by mass of mozzarella cheese, 0.1% by mass of yeast extract (Vertex IG20, Fuji Foods Co., Ltd.), 1% by mass of sodium polyphosphate, and 48.9% by mass of water were mixed, sterilized by heating at 95°C for 5 minutes, cooled, and then added 0.01% by mass of Aspergillus oryzae-derived protease, 0.005% by mass of Candida cylindracea-derived lipase, Streptococcus thermophilus, Lactococcus lactis subsp. Lactococcus lactis ssp. lactis, Lactobacillus helveticus, Leuconostoc sp., and Lactobacillus plantarum were added, and fermentation was carried out at 30 ° C. for 10 days with stirring. During fermentation, the pH was adjusted by adding sodium hydroxide solution or hydrochloric acid solution appropriately so that the pH was in the range of 4.5 to 6.5. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 3. Sensory evaluation of the blend paste resulted in a score of 4, indicating the effect of imparting cheese flavor.

[0061] (Example 15) Fermentation was carried out under the same conditions as in Example 14, and 0.7% by mass of free arginine was added before the end of fermentation to terminate the fermentation. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 3. As a result of a sensory evaluation of the blend paste, it was scored as 3 points, and the effect of imparting a cheese flavor was confirmed.

[0062]

[0063] (Example 16) 6.5% by mass of skim milk powder, 15% by mass of fresh cream, 0.05% by mass of alcohol, 12% by mass of sodium caseinate, 0.5% by mass of sodium citrate, and 65.95% by mass of water were mixed, sterilized by heating at 95°C for 5 minutes, cooled, and then added 0.01% by mass of Aspergillus oryzae-derived protease, 0.005% by mass of Candida cylindracea-derived lipase, Streptococcus thermophilus, Lactococcus lactis subsp. Lactococcus lactis ssp. lactis, Lactobacillus helveticus (Lb. helveticus), Lactobacillus casei (Lb. casei), and Lactobacillus delbrueckii subsp. bulgaricus (Lb. delbrueckii ssp. bulgaricus) were added, and fermentation was carried out at 30 ° C. for 10 days with stirring. During fermentation, the pH was adjusted by adding sodium hydroxide solution or hydrochloric acid solution appropriately so that the pH was in the range of 4.5 to 6.5. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 4. Sensory evaluation of the blend paste resulted in a score of 4, indicating the effect of imparting cheese flavor.

[0064]

[0065] (Comparative Example 1) Fermentation and pH adjustment were carried out under the same conditions as in Example 1, except that the amount of protease derived from Aspergillus oryzae was 0.2% by mass. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 5. A sensory evaluation of the blend paste gave it a score of 2, indicating that the effect of imparting a cheese flavor was not observed.

[0066] (Comparative Example 2) Fermentation and pH adjustment were carried out under the same conditions as in Example 10, except that the amount of Candida cylindracea-derived lipase was 0.06% by mass. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 5. A sensory evaluation of the blend paste resulted in a score of 2, indicating that the effect of imparting a cheese flavor was not observed.

[0067] (Comparative Example 3) 67% by mass of cheddar cheese, 1.5% by mass of sodium citrate, and 31.5% by mass of water were mixed, sterilized by heating at 95°C for 5 minutes, cooled, and then added 0.5% by mass of Aspergillus oryzae-derived protease, 0.05% by mass of Candida cylindracea-derived lipase, Streptococcus thermophilus, Lactococcus lactis subsp. Lactococcus lactis ssp. lactis, Lactobacillus helveticus (Lb. helveticus), Lactobacillus casei (Lb. casei), and Lactobacillus delbrueckii subsp. bulgaricus (Lb. delbrueckii ssp. bulgaricus) were added, and fermentation was carried out at 30 ° C. for 3 days with stirring. During fermentation, the pH was adjusted by adding sodium hydroxide solution or hydrochloric acid solution appropriately so that the pH was in the range of 4.5 to 6.5. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 5. Sensory evaluation of the blend paste resulted in a score of 2, indicating that the effect of imparting cheese flavor was not observed.

[0068] (Comparative Example 4) 60% by mass of Gouda cheese, 2% by mass of total milk protein, 1.5% by mass of sodium citrate, and 36.5% by mass of water were mixed and sterilized by heating at 95°C for 5 minutes. After cooling, 0.2% by mass of protease derived from Aspergillus oryzae, Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactobacillus brevis, and Lactobacillus helveticus were added, and the mixture was fermented at 30°C for 3 days with stirring. During fermentation, the pH was adjusted by adding sodium hydroxide solution or hydrochloric acid solution as needed to keep the pH within the range of 4.5 to 6.5. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 5. Sensory evaluation of the blend paste gave it a score of 1, indicating that the blend did not have the effect of imparting a cheese flavor.

[0069] (Comparative Example 5) Fermentation was carried out under the same conditions as in Example 14, and 1.0% by mass of free arginine was added before the end of fermentation to terminate the fermentation. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 5. As a result of a sensory evaluation of the blend paste, it was scored 2 points, and the effect of imparting cheese flavor was not observed.

[0070]

[0071] (Comparative Example 6) 58% by mass of cheddar cheese, 4.5% by mass of sodium caseinate, 1.5% by mass of sodium citrate, and 36% by mass of water were mixed, sterilized by heating at 95°C for 5 minutes, cooled, and then added 0.1% by mass of Aspergillus oryzae-derived protease, 0.05% by mass of Candida cylindracea-derived lipase, Streptococcus thermophilus, Lactococcus lactis subsp. lactis (Lactococcus lactis ssp. lactis), Lactococcus lactis subsp. lactis biovar. Lactococcus lactis ssp. lactis biovar. diacetylactis and Leuconostoc sp. were added, and fermentation was carried out at 30°C for 10 days with stirring. During fermentation, the pH was adjusted by adding sodium hydroxide solution or hydrochloric acid solution as needed to keep the pH in the range of 4.5 to 6.5. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 6. Sensory evaluation of the blend paste resulted in a score of 2, indicating that the blend did not have the effect of imparting a cheese flavor.

[0072] (Comparative Example 7) 60% by mass of Gouda cheese, 2% by mass of total milk protein, 1.5% by mass of sodium citrate, and 36.5% by mass of water were mixed, heat-sterilized at 95°C for 5 minutes, cooled, and then added 0.001% by mass of Aspergillus oryzae-derived protease, 0.05% by mass of Candida cylindracea-derived lipase, Streptococcus thermophilus, Lactococcus lactis subsp. lactis (Lactococcus lactis ssp. lactis), Lactococcus lactis subsp. lactis biovar. Lactococcus lactis ssp. lactis biovar. diacetylactis and Leuconostoc sp. were added, and fermentation was carried out at 30°C for 14 days with stirring. During fermentation, the pH was adjusted by adding sodium hydroxide solution or hydrochloric acid solution as needed to keep the pH in the range of 4.5 to 6.5. After fermentation, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 6. Sensory evaluation of the blend paste resulted in a score of 2, indicating that the blend did not have the effect of imparting a cheese flavor.

[0073] (Comparative Example 8) 67% by mass of cheddar cheese, 1.5% by mass of sodium citrate, and 31.5% by mass of water were mixed and sterilized by heating at 95°C for 5 minutes. After cooling, 0.1% by mass of protease derived from Aspergillus oryzae and 0.01% by mass of lipase derived from Candida cylindracea were added, and the mixture was reacted with stirring for 5 days at 30°C. After the reaction, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 6. A sensory evaluation of the blend paste resulted in a score of 2, indicating that the effect of imparting a cheese flavor was not observed.

[0074] Comparative Example 9 67% by mass of cheddar cheese, 1.5% by mass of sodium citrate, and 31.5% by mass of water were mixed and sterilized by heating at 95°C for 5 minutes. After cooling, 0.05% by mass of protease derived from Aspergillus oryzae and 0.01% by mass of lipase derived from Candida cylindracea were added, and the mixture was reacted with stirring for 5 days at 30°C. After the reaction, the masses of various free amino acids and free caproic acid were measured, and the results are shown in Table 6. Sensory evaluation of the blend paste resulted in a score of 2, indicating that the effect of imparting cheese flavor was not observed.

[0075]

[0076] (Sensory Evaluation of Other Foods and Beverages) The sensory evaluations in Examples 17 to 21 were conducted by comparatively evaluating the presence or absence of each cheese flavoring material in each food and beverage. Specifically, the evaluation was based on whether the natural and authentic cheese flavor of the food and beverage containing each cheese flavoring material was enhanced compared to the food and beverage containing no cheese flavoring material. The sensory evaluation was performed by 10 trained panelists, who scored 1 on a 5-point scale from 1 to 5, and the average score was calculated. The score was expressed as 1 if the average was 1.0 to 1.4, 2 if 1.5 to 2.4, 3 if 2.5 to 3.4, 4 if 3.5 to 4.4, and 5 if 4.5 to 5.0, with a score of 3 or higher being the pass criterion.

[0077] (Example 17) (Preparation of cheese-like material) 25.6 mass% of vegetable oil, 19.8 mass% of milk, 4.3 mass% of Gouda cheese, 8.0 mass% of skim milk powder, 1.1 mass% of whey powder, 0.5 mass% of egg yolk, 0.4 mass% of salt, 3.5 mass% of starch, 35.8 mass% of water, and 0.8 mass% of a pH adjuster were mixed and homogenized, and the mixture was heat-sterilized at 80°C for 1 minute and cooled to prepare a cheese-like material without the addition of any cheese flavoring agent. A cheese-like material containing the cheese flavoring material described in Example 1 was prepared by mixing and homogenizing 25.6% by mass of vegetable oil, 14.8% by mass of milk, 5.0% by mass of the cheese flavoring material described in Example 1, 4.3% by mass of Gouda cheese, 8.0% by mass of skim milk powder, 1.1% by mass of whey powder, 0.5% by mass of egg yolk, 0.4% by mass of salt, 3.5% by mass of starch, 35.8% by mass of water, and 0.8% by mass of a pH adjuster. The mixture was sterilized by heating at 80°C for 1 minute and then cooled to prepare a cheese-like material containing the cheese flavoring material described in Example 1. A sensory evaluation of the two cheese-like materials resulted in a score of 5, demonstrating the effect of enhancing a natural and authentic cheese flavor by adding the cheese flavoring material described in Example 1.

[0078] (Example 18) (Preparation of Bread) 100% by weight of strong flour, 6% by weight of white sugar, 2% by weight of salt, 2% by weight of skim milk powder, 3% by weight of yeast, 0.1% by weight of yeast food, and 68% by weight of water were added to a mixer bowl and mixed using a mixer hook at low speed for 4 minutes and medium speed for 3 minutes. 5% by weight of kneaded fat (margarine with a moisture content of 15% and an oil content of 82%) was then added, and mixed using a mixer hook at low speed for 3 minutes, medium speed for 3 minutes, and high speed for 2 minutes to obtain bread dough. The kneading temperature of the resulting bread dough was 26 ° C. After 60 minutes of floor time in a fermentation chamber (temperature 29 ° C., humidity 70%), the mixture was divided into 220 g portions and rolled. Next, after 20 minutes of bench time, the dough was molded into a U-shaped mold and proofed for 50 minutes at 38 ° C and 80% relative humidity. It was then placed in a fixed oven with a baking temperature of 230 ° C (top heat) and 200 ° C (bottom heat) and baked for 40 minutes to obtain a loaf of bread without cheese flavoring. 100% by weight of bread flour, 6% by weight of white sugar, 10% by weight of the cheese flavoring described in Example 1, 2% by weight of salt, 1% by weight of skim milk powder, 3% by weight of yeast, 0.1% by weight of yeast food, and 60% by weight of water were added to a mixer bowl and mixed using a hook at low speed for 4 minutes and medium speed for 3 minutes. 5% by weight of kneaded oil (margarine with a moisture content of 15% and an oil content of 82%) was then added and mixed using a hook at low speed for 3 minutes, medium speed for 3 minutes, and high speed for 2 minutes to obtain a loaf of bread dough. The kneading temperature of the resulting bread dough was 26°C. After 60 minutes of floor time in a fermentation chamber (temperature 29°C, humidity 70%), the dough was divided into 220g portions and rolled. After 20 minutes of bench time, the dough was molded into a U-shaped mold and proofed for 50 minutes at 38°C and 80% relative humidity. It was then placed in a fixed oven with a baking temperature set at 230°C (top heat) and 200°C (bottom heat), and baked for 40 minutes to obtain bread containing the cheese flavoring agent described in Example 1. A sensory evaluation of the two types of bread resulted in a score of 4, demonstrating the natural and authentic cheese flavor enhancement effect of the cheese flavoring agent described in Example 1.

[0079] (Example 19) (Preparation of Margarine) 80% by weight of vegetable oil, 16.6% by weight of water, 2% by weight of whole milk powder, 1% by weight of emulsifier, and 0.4% by weight of salt were mixed, heated at 80°C for 10 minutes, and rapidly cooled and plasticized in a scraper-type cooler to obtain a margarine without the addition of a cheese flavoring agent. 80% by weight of vegetable oil, 13.6% by weight of water, 4% by weight of the cheese flavoring agent described in Example 1, 1% by weight of whole milk powder, 1% by weight of emulsifier, and 0.4% by weight of salt were mixed, heated at 80°C for 10 minutes, and rapidly cooled and plasticized in a scraper-type cooler to obtain a margarine with the addition of the cheese flavoring agent described in Example 1. A sensory evaluation of the two types of margarine resulted in a score of 4, demonstrating the effect of enhancing the natural and authentic cheese flavor by adding the cheese flavoring agent described in Example 1.

[0080] (Example 20) (Preparation of ice cream-like frozen dessert) A mixture containing 8% by mass of vegetable oil, 9% by mass of skim milk powder, 12% by mass of sugar, 5% by mass of starch syrup, 0.2% by mass of thickening stabilizer, 0.2% by mass of emulsifier, and 65.6% by mass of water was prepared, homogenized, heat sterilized at 80 ° C for 5 minutes, and cooled to obtain a foamable oil-in-water emulsion. The obtained foamable oil-in-water emulsion was subjected to a freezing process to obtain an ice cream-like frozen dessert without the addition of a cheese flavoring material. A mixture containing 8% by mass of vegetable oil, 8% by mass of skim milk powder, 12% by mass of sugar, 5% by mass of starch syrup, 4% by mass of the cheese flavoring material described in Example 1, 0.2% by mass of thickening stabilizer, 0.2% by mass of emulsifier, and 62.6% by mass of water was prepared, homogenized, heat sterilized at 80 ° C for 5 minutes, and cooled to obtain a foamable oil-in-water emulsion. The resulting foamy oil-in-water emulsion was then subjected to a freezing process to obtain ice cream-like frozen desserts containing the cheese flavoring material described in Example 1. The two ice cream-like frozen desserts were subjected to a sensory evaluation, resulting in a score of 4, demonstrating the effect of adding the cheese flavoring material described in Example 1 to enhance the natural and authentic cheese flavor.

[0081] (Example 21) (Preparation of Milk Drink) 10% by mass of whole milk powder and 90% by mass of water were mixed, homogenized, heated at 80°C for 1 minute, and cooled to obtain a milk drink without added cheese flavoring. 9% by mass of whole milk powder, 3% by mass of the cheese flavoring material described in Example 1, and 88% by mass of water were mixed, homogenized, heated at 80°C for 1 minute, and cooled to obtain a milk drink with added cheese flavoring material described in Example 1. Sensory evaluation of the two types of milk drinks resulted in a score of 5, demonstrating the effect of enhancing the natural and authentic cheese flavor by adding the cheese flavoring material described in Example 1.

Claims

1. A cheese flavoring material in which the free arginine content of the total free amino acids is 4% by mass or less, and the mass ratio of free caproic acid to free glutamic acid is 0.002 or more and 0.4 or less.

2. The cheese flavoring material according to claim 1, which is a fermentation product of lactic acid bacteria.

3. The cheese flavoring material according to claim 1, which contains 5% by mass or more and 40% by mass or less of total free amino acids based on the solid content.

4. The cheese flavoring material according to claim 2, which contains total free amino acids in an amount of 5% by mass or more and 40% by mass or less based on the solid content.

5. The cheese flavoring material according to claim 1, which contains free caproic acid in an amount of 0.005% by mass or more and 0.5% by mass or less based on the solid content.

6. The cheese flavoring material according to claim 2, which contains free caproic acid in an amount of 0.005% by mass or more and 0.5% by mass or less based on the solid content.

7. A food or drink containing the cheese flavoring material according to claim 1 or 2.

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